Jahel Morga

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Recipe of Meatballs in Swedish Gravy

Meatballs in Swedish Gravy

45 mins
15 mins
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Prepare these delicious meatballs with Swedish gravy. The meatballs are soft and easy to cut. They have as a complement the gravy sauce that is very simple and quick to make. The best thing is that you can make the gravy in the same pan where you dorado the meatballs. This gives it a great flavor and you do not have to mess so many pans. Do not stop trying it.
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4 portions
  • 300 grams ground beef, beef
  • 150 grams oats, ground in the blender
  • 1 tablespoon cornstarch
  • 2 eggs
  • 100 milligrams evaporated milk
  • 100 milligrams Nestle media creama
  • 300 milligrams chicken soup
  • 2 teaspoons black pepper
  • 1 teaspoon dry laurel, powdered
  • 2 teaspoons garlic, powdered
  • 1 teaspoon Maggi juice
  • 1 teaspoon English sauce
  • 5 tablespoons butter
  • 1 tablespoon mustard
  • 1 teaspoon honey
  • 1/4 teaspoons cinnamon powder


Stir the ground beef together with the ground oats, bathing the mixture with the English sauce and the Maggi juice, the pepper, the cinnamon, the garlic powder and the laurel powder. Keep adding the beaten egg little by little, so that it is a moist, thick and moldable mixture, but also something sticky.
Sprinkle the corn starch evenly on a large plate or chopping board. Make medium balls with the preparation of ground meat and cover them, one by one on the starch of corn, taking care that they are well covered, go reserving them in another dish.
In a large saucepan, put the butter to melt over low heat (do not burn or evaporate). Add the meatballs so they begin to brown.
Turn the meatballs once they have a fried side, leaving them to brown well until they are brown all over, making sure they do not fall apart when turned over. Reserve them in a deep dish once they appear well cooked.
To the butter that remains in the saucepan, still with the low heat, add 1 1/2 tbsp. of corn starch, you can use the cornstarch with which you fried the meatballs. Stir by making a soft pastit.
Add the chicken broth (if it can be warm) and put over medium heat so that the mixture begins to bubble and thicken for a few minutes, this is the base of the "gravy". Add honey and mustard.
Dissolve the evaporated milk with the half cream in a bowl. To save time, meanwhile you can put the meatballs in the microwave for 1 minute, turn them a little and put them back for another minute.
Pour the mixture of milk and half cream in the saucepan, stir with the gravy base. Add the tablespoon of mustard, about 4 tablespoons of English sauce and 2/3 of cdita. of honey. Stir again so that everything is integrated.
Add the meatballs to the grav, check the flavor. As required, add 1/2 cdita. more either mustard, English sauce or honey, taking care that the flavor of the gravy does not go over sweet or sour and does not impale or predominate the flavor of the spices of the English sauce.
Leave to cook for a few minutes so that the gravy sauce is not watered but not too thick or lumpy.


Before serving, garnish with parsley, either dry or fresh, chopped or sprinkled.


If you do not have chicken broth, you can do it by dissolving 3/4 cube in 500 ml. of boiling water.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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